PECAN, PEAR & ROQUEFORT SALAD

by Sue Taggart

6 servings

  • 
1 head leaf lettuce, torn into bite-size pieces
  • 
3 pears – peeled, cored and chopped
  • 
5 oz Roquefort cheese, crumbled
  • 
2 avocado – peeled, pitted, and diced
  • ½ cup thinly sliced green onions
  • ¼ cup white sugar
  • ½ cup pecans
  • 
⅓ cup olive oil
  • 
3 Tbs red wine vinegar
  • 
1 ½ tps white sugar
  • 
1 ½tsp prepared mustard
  • 
1 clove garlic, chopped
  • ½ tsp salt
  • 
fresh ground black pepper to taste
  • In a skillet over medium heat, stir ¼ cup of sugar together with the
    • Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper.

Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 ½ teaspoons sugar, mustard, chopped garlic, salt, and pepper.

 

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

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